7QW #1

A mammoth muffin; from his cookbook, Marty Curtis' Lemon, Blueberry and Cream Cheese Muffins. Photo courtesy of Deep Media.

Although I consider myself the giving sort, I have a confession to make. While I do believe that to be asked for a recipe is the highest of compliments, whenever I hear that request I do take a millisecond pause. I mean, of course I will share. But then again, if I give away all my tricks, will I have no mystique left?

Marty Curtis boasts a love of food that is legendary in the Muskokas and seems to have no such qualms over divulging his recipes. Owner of Marty's World Famous Café in Bracebridge, Ontario, Mr. Curtis has recently released his first cookbook; a book that shares the favourties that have made his shop a success for the last 12 years. Even the secret of the house specialty, the absolutely enormous butter tarts, is revealed within.

A warm welcome Mr. Curtis as first guest for the new "Seven Questions" feature on the site. In his interview, Mr. Curtis spoke about his inspirations in the kitchen, taste trends and finally, those much-lauded butter tarts.

seven spoons: How do your café and the book reflect your food philosophy?

Marty Curtis: Keep it simple. Easy to find ingredients that people are familiar with, when prepared with passion, make for an enjoyable, memorable meal. How you feel before you begin cooking is in direct relation to the end results.

7S: In the book you reference a similarity to Paula Deen in the way you've come to your success. You also have a bit in common with Ina Garten and Martha Stewart in that you left other careers to follow a passion for food. What advice would you now pass on to someone planning a similar leap?

MC: Believe in yourself, feel positive and enjoy what you are doing. For me, having a greater purpose other than yourself will make your work much more enjoyable and a lot of fun.

7S: Marty's World Famous Café has been in operation since 1996; over the years what changes have you noticed in the tastes of your customers and how has your menu evolved?

MC: Some people are wanting lighter menu items loaded with flavour and others still love hearty comfort food. Our phyllo quiche with locally grown leeks has been a big hit lately, served with a simple spring mix salad with olive oil and rice wine vinegar dressing. Our squash soup will appear again this fall as will our Turkey Pot Pie. All in all keeping up the quality is key.

7S: What trends or ingredients are inspiring you right now?

MC: With fall upon us, I am getting excited about pumpkin and squash right now. Now is when we gear up for Thanksgiving time and we make our fresh pumpkin pies again and squash soup sneaks its way onto our menu once again. I absolutely love this time of year for the cooler weather and the smell of a roaring fireplace. The seasonal changes really bring out some creativity and make for fun culinary experiences too.

7S: Often you will hear chefs and cooks separate what they cook professionally, and what they cook in their own kitchen. Is that the case with you, and what is your go-to recipe at home?

MC: I enjoy all the salads at home that you will find on our menu at the café. A great rib steak every now and again as well as a great rack of slow cooked ribs with grilled vegetables. As for a go to recipe ... the Trivial Marinade as mentioned in the cookbook is a go to recipe for me. It works with just about anything for the grill ... beef, chicken or pork.

7S: What are your five pantry or refrigerator staples?

MC: Eggs, butter, pasta, veggies and fruit.

7S: And finally, the obvious question. Why share the secret of your famous buttertart recipe?

MC: It makes me feel good to know that people now have the secret recipe and are able to recreate something in the comfort of their own home that has brought us success on many different levels. It's educational, fun and comforting. Everyone wins.

Thanks to Marty Curtis for taking the time to speak with us. Look out for my review of Marty's World Famous Cookbook (Whitecap, 2008) coming up on Monday, September 15, 2008. The recipe for the Lemon, Blueberry and Cream Cheese Muffins is available in the book and online here (scroll down).

Persistent memory meets opportunity

While my husband does not share my love of cooking, I take great pleasure in the fact that he does share my love of food. With is combination of enthusiasm and appetite, he is a rewarding audience to cook for - appreciative and just a bit greedy.

While I was thrilled at recent gifts of cookbooks and foodie magazines, a part of me does think that my dear Sean was even more excited. After far too many days featuring the customary menus of the season, it was he that flipped through my new books, taking note of any particularly tempting ideas. Feeling a bit burnt out after the aforementioned feasts, I was all too happy to hand over the responsibility of culinary creativity (and the associated shopping trip) to my willing partner.

It is a strategy we have been known to employ, one that prevents me from falling into a routine of recipes and challenges me a bit to boot. I will admit to exercising executive privilege now and again, balancing Sean’s often-carnivorous tendencies with lighter fare or substituting ingredients I know are more suited to our tastes. The exercise keeps us both involved in the decision of what we eat, with Sean frequently, and pleasantly, surprising me with his choices.

Most recently, it was a recipe by Tyler Florence that piqued interest - fat noodles with buttered artichokes and crab. Looking at the requisite glossy photo presented alongside, the unctuous tangle of pasta and seafood immediately recalled Nigella Lawson's chili crab with linguine. Featured in the book Forever Summer and on the television series of the same name, hers is a recipe I have carried around in my mind for years. I vividly recall salivating over the sauce alone - luscious bits of pink crab meat specked fiery orange with chili. It was one that I have always intended to make, but have never found the occasion.

Not wanting to pass up the chance now, I combined the two recipes to best appease my (nagging) curiosity and to meet Sean’s request. The result was a triumph; rich enough to feel a bit special and celebratory, still fresh with bright lemon and peppery ribbons of green.

A harmonious beginning to a new year.

Linguine with crab and artichokes
My interpretation of recipes from Nigella Lawson and Tyler Florence. I had not intended to share this recipe, but after tasting it I decided it was worthy of a feature. My sincere apologies; some of the ingredient quantities are estimates as I did not weigh and measure as I cooked, as I usually do.

Ingredients
500 g linguine
1 large clove peeled garlic, or two if you are so inclined
2 teaspoons kosher salt
A good pinch, about a scant 1/4 teaspoon, dried chili flakes
4 tablespoons unsalted butter
3-4 tablespoons extra virgin olive oil
275 ml jar of artichokes, drained and rinsed well, halved if large
250 g crab meat, preferably lump
Zest and juice of 1/2 lemon
A handful of fresh parsley, chopped
A couple of handfuls of baby arugula (rocket), or other greens
Pepper, to taste

Put a large pot of well-salted water to boil. Cook the pasta, according to package directions or to taste. As the pasta will continue to cook when you toss it with the warm sauce, I would advise cooking until just under al dente.

Meanwhile, in a small food processor or pestle and mortar, crush the garlic, salt and chili flakes into a smooth purée. Set aside.

In a large skillet over medium heat, melt the butter and olive oil. When just melted, add about 1/2 cup of the starchy pasta cooking liquid, along with the garlic purée. Continue to cook, stirring, until reduced by about 1/3. When thickened, add the artichokes and gently toss to coat.

With the heat on low, add the crab meat, lemon zest and juice and stir to combine. Tip in the cooked, drained pasta, turning so that the noodles are well-slicked with the buttery juices. Add the parsley and arugula, continuing to turn until the greens are slightly wilted. Check for seasoning, garnish with additional chili and fresh greens if desired, serve.

Serves 4 as a main course, 6-8 as a light lunch or entrée.